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🍲 Thai Chicken Curry Soup

437 kcal · 30 min · 4 servings

Ingredients

• 4 chicken breast fillets (kitchen-ready, approx. 140 g each, skinless)
• salt
• pepper
• 1 tbsp soybean oil
• 1 red chili pepper
• 1 red bell pepper
• 2 spring onions
• 3 tomatoes
• 2 stalks lemongrass
• 2.5 cm fresh ginger
• 0.25 tsp ground cumin
• 0.5 tsp curry powder
• 4 lime leaves
• 800 ml chicken broth
• 250 g fresh button mushrooms
• light soy sauce
• 1 pinch sugar
• fresh coriander leaves (for garnish)

Instructions

1. 1. Heat a pan with a little oil over medium-high heat.
2. 2. Wash the chicken meat and pat it dry with kitchen paper.
3. 3. Season the meat with salt and pepper.
4. 4. Fry the chicken in the hot pan for 2 to 3 minutes on each side.
5. 5. Remove the meat from the pan and let it cool down briefly.
6. 6. Wash the chili pepper thoroughly.
7. 7. Remove the seeds and the white inner membranes of the chili.
8. 8. Cut the chili into fine cubes.
9. 9. Wash the bell pepper and cut it in half lengthwise.
10. 10. Remove the seeds from the bell pepper halves.
11. 11. Cut the bell pepper into thin strips.
12. 12. Clean the spring onions and wash them.
13. 13. Cut the spring onions into thin rings.
14. 14. Cut a cross into the bottom of the tomatoes.
15. 15. Put the tomatoes briefly into boiling water (this is called blanching).
16. 16. Remove the tomatoes immediately and shock them in cold water.
17. 17. Peel the skin off the tomatoes.
18. 18. Cut the peeled tomatoes into slices or quarters.
19. 19. Season the finished soup with soy sauce and sugar.
20. 20. Fill the Thai chicken curry soup into bowls.
21. 21. Garnish the soup with fresh coriander and serve.

Nutrition per serving

• kcal: 437
• Protein: 65 g · Fett/Fat: 16 g · Carbs: 7 g